Kale Salad with Miso Ginger Sesame Dressing
Ingredients
- Dino kale
- Red kale
- Olive oil (for massaging)
- Heart of palm
- Spicy sprouts
- Shelled edamame
- Avocado
- Carrots
- Cilantro
- Red jalapenos
- Banana peppers
- Purple radish
- Smoked tofu
- Red onion
Garlic sage mushrooms
- 1/2 cup shiitake mushrooms, sliced
- 1/2 cup baby bella mushrooms, sliced
- 1/2 tablespoon avocado oil
- 1 teaspoon fresh sage, chopped
- 1 garlic clove, chopped
- 1 teaspoon sea salt
Miso ginger sesame dressing
- 1/4 cup avocado oil
- 2 tablespoons white or yellow miso paste
- 2 tablespoons lime juice
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon sesame seeds
- Red pepper flakes to taste (optional)
Preparation
Massage the dino and red kale with olive oil until softened.
Prepare the garlic sage mushrooms and miso ginger sesame dressing as per their respective steps.
Assemble the salad by topping the massaged kale with heart of palm, spicy sprouts, shelled edamame, avocado, carrots, cilantro, red jalapenos, banana peppers, purple radish, smoked tofu, red onion, and the cooked mushrooms.
Drizzle with the miso ginger sesame dressing and toss to combine before serving.
Mushroom
Warm the avocado oil in a skillet and once hot add the garlic and sage and saute for 1 minute, stirring constantly to avoid scorching.
Add the mushrooms and salt, stir and let cook until the mushrooms are crispy, about 5 to 6 minutes.
Remove from heat and set aside.
Dressing
Combine all ingredients in a cup or jar and vigorously stir until seamlessly combined.
